Creamy Mushroom Pasta Garlic

Nothing says cozy quite like a bowl of creamy mushroom pasta with garlic This recipe brings together tender pasta earthy mushrooms aromatic garlic and a velvet cream sauce for the ultimate weeknight comfort meal It all comes together in just about thirty minutes and always feels elegant without any fuss

The first time I made this was on a rainy evening when I wanted something comforting but not too heavy After one bite everyone at the table started asking when I would make it again and now it is forever on our rotation

Ingredients

• Fettuccine or linguine: Pasta that clings to the sauce beautifully Go for bronze-cut or whole wheat if you love extra bite
• Mixed mushrooms: Choose cremini button or shiitake for depth and a mix of earthy and mild flavors Always pick firm mushrooms with dry caps
• Unsalted butter: Brings rich flavor and silky texture Use a high-quality European-style butter if you can find it
• Olive oil: Adds fruitiness and keeps the butter from burning Choose extra virgin for best results
• Garlic cloves: Essential for aroma and warmth Select fresh firm cloves and mince just before using
• Yellow onion: Provides sweet undertones and helps the sauce taste round
• Heavy cream: The secret to luscious texture Go for cream with at least 35 percent fat for best richness
• Vegetable broth: Gives the sauce body and blends all flavors Pick a low-sodium version for control
• Parmesan cheese: Brings savory saltiness and thickens the sauce Freshly grated Parmesan melts best and adds the most umami
• Fresh thyme leaves: Lift the whole dish with find herbal notes Buy a bundle of fresh thyme if possible or use half as much dried
• Salt and freshly ground black pepper: These basics finish and balance the sauce
• Fresh parsley: Sprinkles brightness over that creamy mix Chop just before serving for a burst of color
• Extra grated Parmesan: Optional but always welcome for folks who want a final sprinkle

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a rolling boil and add your fettuccine or linguine Stir occasionally so pasta cooks evenly Cook until al dente which is just tender but still has bite Reserve half a cup of pasta water before draining to adjust sauce consistency if needed

Sauté the Mushrooms:

Heat unsalted butter and olive oil together in a large skillet over medium-high heat Add your sliced mushrooms and sauté for five to six minutes Stir occasionally so they turn golden and release their moisture This cooking step is key for developing deep mushroom flavor

Build Aromatics:

Add finely chopped onion and minced garlic directly to the pan with the mushrooms Stir and let everything sizzle for two to three minutes The onion should become soft and translucent and the garlic fragrant but not browned

Deglaze the Pan:

Pour the vegetable broth into the skillet over the aromatics Let it bubble for about one minute Use your spoon to scrape up any brown bits stuck to the pan which add intense flavor

Simmer the Cream Sauce:

Reduce the skillet heat to medium-low Stir in the heavy cream and thyme Mix until everything looks homogenous Let it simmer gently for three to four minutes This allows the sauce to reduce and thicken ever so slightly

Melt in the Cheese:

Sprinkle in grated Parmesan while stirring The cheese should melt smoothly into the sauce making it silky Season with salt and several turns of black pepper Taste as you go until you love the flavor

Combine Pasta and Sauce:

Tip your drained pasta into the skillet Toss well to coat every strand with the creamy mushroom sauce If it looks tight add a splash of reserved pasta water Stir once more

Finish and Serve:

Serve the pasta immediately while hot Divide between bowls Sprinkle with freshly chopped parsley and extra Parmesan right before serving

Save It

Mushrooms are my favorite part of this recipe because they soak up all the garlicky cream sauce to become the star in each bite Recently my partner helped prepare this and now it is the dish we make to celebrate small wins together at the end of a long week

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days For the best texture reheat gently in a skillet over low heat adding a splash of milk or broth to loosen the sauce Avoid microwaving too long as the cream base can break or get oily

Ingredient Substitutions

If you want a lighter version swap heavy cream for half-and-half or even full-fat coconut cream For an extra savory punch consider substituting some Parmesan with Pecorino Romano Gluten-free pasta works well here and you can toss in whatever fresh herbs you have like chives or basil if parsley is unavailable

Serving Suggestions

This pasta pairs beautifully with a simple green salad dressed in lemony vinaigrette Tuck in a slice of crusty sourdough or garlic bread to soak up any extra sauce For wine serve with a crisp dry white such as Pinot Grigio or even a sparkling Cava

Cultural and Seasonal Adaptations

Creamy mushroom pasta is inspired by Italian trattoria dishes but is easy to tailor for each season In spring add baby peas or sautéed asparagus In autumn choose wild or foraged mushrooms for extra earthy flavor In winter I use all thyme and load up on black pepper for warmth

Save It

This creamy mushroom pasta always brings joy to our table Serve it steaming and watch everyone dive in for seconds

Common Questions About Recipes

→ What mushrooms are best for this pasta?

Mixed varieties like cremini, button, or shiitake provide rich flavor and satisfying texture.

→ Can I make this dish lighter?

Substitute half-and-half for cream or use less cheese for a lighter sauce without sacrificing taste.

→ How do I keep the sauce from getting too thick?

Add reserved pasta water a little at a time when tossing the pasta to reach your desired consistency.

→ Is this suitable for vegetarians?

Yes, just ensure the Parmesan is labeled vegetarian-friendly for dietary needs.

→ What wine pairs well with this meal?

A crisp white wine, such as Pinot Grigio, complements the creamy, savory flavors nicely.

→ Can I add extra vegetables?

Yes, baby spinach or peas are great additions for added color and nutrition.